Crispy Chili Fish with Pineapple Salsa - Fast Flavors, All Fire!
Dim Sim LimCrispy Chili Fish with Pineapple Salsa - Fast Flavors, All Fire!
Ingredients
For the Crispy Chili Fish
- 1 1/2 pounds basa fillets, cut into 2-inch pieces
- 1 cup cornstarch
- 1/2 cup all-purpose flour
- 1 teaspoon garlic powder
- 1/2 teaspoon white pepper
- 1 teaspoon salt
- 4 cups vegetable oil, for deep frying
- 4 garlic, cloves, minced
- 1 tablespoon fresh ginger, minced
- 2 red chilies, thinly sliced (adjust to your spice level)
- 2 green onions, white parts, sliced
- 2 tablespoons Lee Kum Kee Oyster Sauce
- 1 tablespoon light soy sauce
- 1 teaspoon Chin-Su Fish Sauce
- 1 teaspoon granulated sugar
- 1 teaspoon rice vinegar
- 1/4 cup water
- 1 tablespoon cornstarch slurry, mixed with 2 tablespoons water
- 1 teaspoon sesame oil
- 1/4 teaspoon Chef's Choice MSG, (optional, for that extra 'yum yum')
For the Pineapple Salsa
- 1 cup fresh pineapple, finely diced
- 1/4 cup red onion, finely diced
- 1/4 cup red bell pepper, finely diced
- 1/4 cup fresh cilantro, chopped
- 1 lime, juiced
- 1/4 teaspoon salt
For Garnish
- 2 green onions, green parts, thinly sliced
- 1/4 cup fresh cilantro, chopped
- as needed crispy chili oil, for drizzling
Instructions
- 1
First, let's get that pineapple salsa popping! In a medium bowl, combine the finely diced fresh pineapple, red onion, red bell pepper, and chopped cilantro. Squeeze in the fresh lime juice and season with salt. Give it a good mix. Set it aside to let those flavors marry. Boom, salsa done!
⏱️ 5 min00
- 2
Now, for the star of the show: the crispy fish! In a large bowl, combine the cornstarch, all-purpose flour, garlic powder, white pepper, and salt. Mix it well. Take your basa fillets, cut into 2-inch pieces, and toss them in this dry mixture until every piece is beautifully coated. Make sure they're not clumping together. This is your ticket to extreme crispiness!
⏱️ 5 min00
- 3
Heat your wok or a large, heavy-bottomed pot over high heat. Pour in the vegetable oil for deep frying. We're looking for that oil to hit 350°F (175°C). Don't be shy with the oil, we want a proper fry! If you don't have a thermometer, a small piece of fish batter should sizzle vigorously and float to the top immediately.
⏱️ 5 min•🌡️ 350
- 4
Carefully lower the coated fish pieces into the hot oil, working in batches to avoid overcrowding. Fry for 3-4 minutes per batch, or until golden brown and gloriously crispy. Use a metal spider or slotted spoon to remove the fish and transfer it to a wire rack set over paper towels to drain. Repeat with the remaining fish. Look at that golden perfection! Woo!
⏱️ 10 min•🌡️ 350
- 5
Drain most of the oil from the wok, leaving about 1 tablespoon. Keep that heat high! Add the minced garlic, minced ginger, sliced red chilies, and the white parts of the green onions. Stir-fry vigorously for about 30 seconds until fragrant. Don't let it burn, we want that aromatic explosion!
⏱️ 1 min00
- 6
In a small bowl, whisk together the Lee Kum Kee Oyster Sauce, light soy sauce, Chin-Su Fish Sauce, granulated sugar, rice vinegar, water, and the optional Chef's Choice MSG. Pour this sauce mixture into the wok. Bring it to a simmer, then stir in the cornstarch slurry. Cook, stirring constantly, until the sauce thickens and becomes glossy. This is the magic, the 'yum yum' sauce!
⏱️ 2 min00
- 7
Add the crispy fried fish back into the wok with the sauce. Toss quickly and gently to coat every piece evenly. Finish with a drizzle of sesame oil. We're not trying to make it soggy, just coat it in that incredible flavor. Tick Tock on the wok!
⏱️ 1 min00
- 8
Plate up that magnificent crispy chili fish! Serve it immediately, piled high like a mountain of flavor. Spoon a generous amount of that vibrant pineapple salsa right alongside or on top. Garnish with plenty of fresh sliced green onions and chopped cilantro. For an extra kick, drizzle with crispy chili oil. Bangali fish all fire! Now we serve!
⏱️ 1 min00
Kitchen Tools
Nutrition Facts (per serving)
Dim Sim LimCrispy Chili Fish with Pineapple Salsa - Fast Flavors, All Fire!
For the Crispy Chili Fish
- 1 1/2 pounds basa fillets, cut into 2-inch pieces
- 1 cup cornstarch
- 1/2 cup all-purpose flour
- 1 teaspoon garlic powder
- 1/2 teaspoon white pepper
- 1 teaspoon salt
- 4 cups vegetable oil, for deep frying
- 4 garlic, cloves, minced
- 1 tablespoon fresh ginger, minced
- 2 red chilies, thinly sliced (adjust to your spice level)
- 2 green onions, white parts, sliced
- 2 tablespoons Lee Kum Kee Oyster Sauce
- 1 tablespoon light soy sauce
- 1 teaspoon Chin-Su Fish Sauce
- 1 teaspoon granulated sugar
- 1 teaspoon rice vinegar
- 1/4 cup water
- 1 tablespoon cornstarch slurry, mixed with 2 tablespoons water
- 1 teaspoon sesame oil
- 1/4 teaspoon Chef's Choice MSG, (optional, for that extra 'yum yum')
For the Pineapple Salsa
- 1 cup fresh pineapple, finely diced
- 1/4 cup red onion, finely diced
- 1/4 cup red bell pepper, finely diced
- 1/4 cup fresh cilantro, chopped
- 1 lime, juiced
- 1/4 teaspoon salt
For Garnish
- 2 green onions, green parts, thinly sliced
- 1/4 cup fresh cilantro, chopped
- as needed crispy chili oil, for drizzling
Instructions
- 1
First, let's get that pineapple salsa popping! In a medium bowl, combine the finely diced fresh pineapple, red onion, red bell pepper, and chopped cilantro. Squeeze in the fresh lime juice and season with salt. Give it a good mix. Set it aside to let those flavors marry. Boom, salsa done!
⏱️ 5 min00 - 2
Now, for the star of the show: the crispy fish! In a large bowl, combine the cornstarch, all-purpose flour, garlic powder, white pepper, and salt. Mix it well. Take your basa fillets, cut into 2-inch pieces, and toss them in this dry mixture until every piece is beautifully coated. Make sure they're not clumping together. This is your ticket to extreme crispiness!
⏱️ 5 min00 - 3
Heat your wok or a large, heavy-bottomed pot over high heat. Pour in the vegetable oil for deep frying. We're looking for that oil to hit 350°F (175°C). Don't be shy with the oil, we want a proper fry! If you don't have a thermometer, a small piece of fish batter should sizzle vigorously and float to the top immediately.
⏱️ 5 min•🌡️ 350 - 4
Carefully lower the coated fish pieces into the hot oil, working in batches to avoid overcrowding. Fry for 3-4 minutes per batch, or until golden brown and gloriously crispy. Use a metal spider or slotted spoon to remove the fish and transfer it to a wire rack set over paper towels to drain. Repeat with the remaining fish. Look at that golden perfection! Woo!
⏱️ 10 min•🌡️ 350 - 5
Drain most of the oil from the wok, leaving about 1 tablespoon. Keep that heat high! Add the minced garlic, minced ginger, sliced red chilies, and the white parts of the green onions. Stir-fry vigorously for about 30 seconds until fragrant. Don't let it burn, we want that aromatic explosion!
⏱️ 1 min00 - 6
In a small bowl, whisk together the Lee Kum Kee Oyster Sauce, light soy sauce, Chin-Su Fish Sauce, granulated sugar, rice vinegar, water, and the optional Chef's Choice MSG. Pour this sauce mixture into the wok. Bring it to a simmer, then stir in the cornstarch slurry. Cook, stirring constantly, until the sauce thickens and becomes glossy. This is the magic, the 'yum yum' sauce!
⏱️ 2 min00 - 7
Add the crispy fried fish back into the wok with the sauce. Toss quickly and gently to coat every piece evenly. Finish with a drizzle of sesame oil. We're not trying to make it soggy, just coat it in that incredible flavor. Tick Tock on the wok!
⏱️ 1 min00 - 8
Plate up that magnificent crispy chili fish! Serve it immediately, piled high like a mountain of flavor. Spoon a generous amount of that vibrant pineapple salsa right alongside or on top. Garnish with plenty of fresh sliced green onions and chopped cilantro. For an extra kick, drizzle with crispy chili oil. Bangali fish all fire! Now we serve!
⏱️ 1 min00